Wednesday, October 28, 2009

Chicken and Cornmeal Dumplings

It's been a long time since I last blogged, father I; went to Disneyland for 4 days, went to a Mika concert, googled and cooked a recipe for kabocha squash and chicken which I will not dare to repeat here, took care of a sick child and...finally cooked a decent meal!

I buy a lot of organic boneless skinless chicken thighs. At Costco now they have it in pre-portioned packages that I freeze and pull out a package in the morning for that evening. It has the perfect amount of chicken for a family of four, sometimes with a little leftover for lunch the next day.

Tonight I cut each thigh into 3 pieces, seasoned with sea salt and pepper and lightly dusted with flour. I browned the pieces in a little olive oil in the dutch oven a few minutes on each side. Then I added a sliced onion, 3 carrots cut in 1 inch pieces, 2 celery stalks a parsnip and a handful of green beans all in 1 inch pieces. I sauteed the vegetables a bit with the chicken then added about 3 -4 cups chicken stock and a few sprigs fresh thyme.

While the veggies were sauteeing I made dumpling batter:

3/4 cup flour

1/4 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

scant 1/2 cup milk

1 egg

Blend the wet ingredients into the dry ingredients. You can add some fresh, chopped herbs here if you like, such as chives or dill or parsley.

After the stock comes to a boil, Lower heat, check and correct seasoning and then drop dumpling batter by the tablespoon into pot and cover and simmer on low for 20 minutes.

You can make this dish with bone-in chicken as well. Just let it cook a little longer before you add the dumplings.